Mexican Rice (Paula Deen, chicken broth subbed for water)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons butter1 1/2 cups long-grain rice1/2 cup chopped onion1/2 cup chopped green bell pepper1 clove garlic, minced2 cups chicken broth (low sodium)1 (14 1/2 oz) can diced tomatoes with green chilies1 tsp chili powder1 tsp salt1 cup shredded Cheddar
In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the chicken broth, tomatoes, chili powder, and salt, and bring to a boil. Reduce the heat and simmer, uncovered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.
Serving Size: Makes 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user THRHINEHART.
Serving Size: Makes 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user THRHINEHART.
Nutritional Info Amount Per Serving
- Calories: 364.7
- Total Fat: 10.6 g
- Cholesterol: 32.0 mg
- Sodium: 1,060.4 mg
- Total Carbs: 54.7 g
- Dietary Fiber: 2.7 g
- Protein: 10.0 g
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